Deep Dark Chocolate (22 page)

2 ounces premium artisan dark chocolate bar, chopped

½ cup plus 2 tablespoons heavy (whipping) cream

Place the chocolate and cream in a medium, heatproof bowl in a pan or wide skillet of hot water. Set aside for 5 minutes, then stir and allow the mixture to melt completely. Stir until smooth. The warm sauce is ready to serve.

If made ahead, rewarm briefly in a pan of hot water or in a microwave on low power for 1 to 1½ minutes, stirring several times, until the sauce is shiny and smooth. Any leftover sauce can be kept in an airtight container in the refrigerator for a week or frozen up to 3 months.

Brown Sugar Cocoa Sauce

makes
about 2 cups sauce

A RICH, FUDGY SAUCE WITH HINTS OF CARAMEL, THIS
cocoa-based sauce packs a lot of flavor . It uses five simple ingredients and goes together with a stir. The perfect last-minute sauce for a first-rate sundae, or any ice cream you happen to find in the freezer.

1 cup firmly packed dark brown sugar

1 cup heavy (whipping) cream

¼ cup premium unsweetened cocoa powder

In a medium saucepan over medium-low heat, combine the brown sugar, cream, cocoa, butter, and salt. Bring to a boil, stirring or gently whisking until the butter has melted and the mixture is blended and smooth. Remove from the heat and cool for 30 to 40 minutes to allow the sauce to thicken and develop its flavor. Gently stir before serving.

If made ahead, rewarm briefly in a pan of hot water or in a microwave on low power for 1 to 1½ minutes, stirring several times, until the sauce is shiny and smooth. Any unused portion can be kept in an airtight container in the refrigerator for a week or frozen up to 3 months.

A Fondue for Every Season

serves
4 to 6
each recipe
yields about 1
¹
/
₃

I LOVE THIS QUARTET OF UPDATED CLASSIC CHOCOLATE
fondues. They’re such good, simple desserts because they’re easy to make and fun to experiment with. I like to serve these fondues in individual portions, with everyone getting their own small bowl accompanied with a sampling of “dippers,” but you also can serve them family-style. Since the dippers are eminently adaptable to what might be in season (or in the cookie jar or pantry), I’ve given suggestions. You can take it from there.

Winter Fondue

1 cup heavy (whipping) cream

2 to 3 tablespoons whole juniper berries, crushed

12 ounces premium dark chocolate, chopped

Suggested Dippers

(choose at least 3):

Fresh apples, bananas, or other regional fresh fruit, sliced or cut up for dipping

Seedless grape clusters

Orange, grapefruit, tangerine, or blood orange segments

Caramel Crackers or nut brittle, broken into pieces for dipping

Large, fresh marshmallows

One-Bite-to-Heaven Chocolate Yeast Cake, cut into cubes

Homemade or purchased pound cake, cut into cubes

Biscotti, shortbread, or meringue-kiss cookies, available at international groceries such as Trader Joe’s

Fresh baguette, sliced

Additional small dipping bowls of cacao nibs, sea salt, pepper blends, and olive oil

A sprinkling of fresh pomegranate seeds for garnish

In a small saucepan over medium-high heat, combine the cream and juniper berries and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the juniper berries, pressing to release any liquid. Discard the juniper berries.

Place the chocolate in a medium bowl. Reheat the infused cream until simmering. Pour the cream over the chocolate. Let stand for 2 to 3 minutes, then gently whisk until the mixture is very smooth. To keep warm until serving time, set the bowl in a shallow pan of hot water. Serve warm in individual portions or family-style with a selection of dippers.

Spring Fondue

1 cup heavy (whipping) cream

12 ounces premium dark chocolate, chopped

Grated zest from 1 small organic orange

Suggested Dippers

(choose at least 3):

Caramel Crackers or nut brittle, broken into pieces for dipping

One-Bite-to-Heaven Chocolate Yeast Cake, cut into cubes

Homemade or purchased pound cake, cut into cubes

Biscotti, shortbread, or meringue-kiss cookies, available at international groceries such as Trader Joe’s

Fresh baguette, sliced

Additional small dipping bowls of cacao nibs, sea salt, pepper blends, and olive oil

In a small saucepan over medium-high heat, combine the cream and tea bags and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Remove the tea bags, pressing them to release any liquid. Discard the tea bags.

Place the chocolate in a medium bowl. Reheat the infused cream until simmering. Pour the cream over the chocolate. Let stand for 2 to 3 minutes, then gently whisk until the mixture is very smooth. To keep warm until serving time, set the bowl in a shallow pan of hot water. Serve warm, sprinkled with orange zest, in individual portions or family-style with a selection of dippers.